Salads

These are my three favorite green salads!

PEAR & GREENS SALAD WITH MAPLE VINAIGRETTE

Vinaigrette:
1/4 cup REAL Maple Syrup
2 Tablespoons of GOOD Balsamic Vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup GOOD Olive Oil

Salad:
1/3 cup pecan halves
8 cups torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 cup dried cranberries

1) In a small bowl, mix all vinaigrette ingredients except oil with a wire whisk. Beat in oil until well blended.

2) Place pecans in a 1 cup glass measuring cup. Microwave on high for 2 to 3 minutes, stirring every 30 seconds, until browned. CAUTION: Measuring cup will be HOT!!!

3) Toss salad greens with some of the dressing in a large bowl. Divide salad greens among your salad bowls. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle more vinaigrette over salad greens.

* I also like to add Feta or Gorgonzola.



CONNIE'S SALAD
I got this recipe from Connie, and it didn't have a name so I just named Connie's Salad! I promise you will LOVE it!

Romaine lettuce
Candied Walnuts
Mandarin Oranges - (1 small can per bag of Romaine hearts, or for every head or two of Romaine lettuce).
Poppy Seed Dressing - I like Brianna's brand
Feta or Blue Cheese crumbles

Candied Walnuts:
1/4 cup powdered sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 heaping cup of walnuts

1) Preheat the oven to 350 degrees

2) In a medium sized bowl, mix together the sugar, cayenne and salt.

3) Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.

4) This is a pretty simple recipe, just mix everything together. Add as much dressing as you like!



CRANBERRY SPINACH SALAD

Last week I ended up with a ton of baby spinach so I got online in search of spinach recipes and I fell in love with this one!

Ingredients:
1 Tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed
1 cup dried cranberries
2 Tablespoons toasted sesame seeds
1 Tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 GOOD olive oil

1) In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. (I skipped this step, and used some Almond Accents).

2) In a large bowl, combine the spinach with the toasted almonds and cranberries.

3) In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

* I also like to add different stuff to this, like strawberries, red onions, or and feta.